Name: Kung Pao Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1/4 cup low sodium soy sauce; 1 tablespoon cornstarch; 1 tablespoon sherry or Shaoxing wine; 1 and 1/2 pounds chicken breasts or thighs, cut into 1-2 inch pieces; 1 red bell pepper, chopped into squares; 1 green bell pepper, chopped into squares; 2 small zucchini, sliced lengthwise then chopped into 2-inch pieces; 1/2 cup onion, chopped; 4 cloves garlic, smashed and minced; 1 and 1/2 inches fresh ginger, grated or minced (about 1 tablespoon); 2 teaspoons cornstarch; 2 tablespoons balsamic vinegar; 2 tablespoons honey; 2 tablespoons low sodium soy sauce; 1 tablespoon hoisin sauce; 1 tablespoon chili crisp (adjust to taste); 1/2 cup chicken broth; 1 teaspoon orange zest (from 1 orange); 3 tablespoons fresh orange juice (from 1/2 an orange); 1 tablespoon vegetable oil (plus more for searing chicken); 1 tablespoon vegetable oil (for sautéing vegetables); 1/2 cup roasted salted peanuts or roasted salted cashews; Green onions, chopped (for garnish); White sesame seeds (for garnish); Hot cooked rice, for serving (Coconut Jasmine, white, brown, cauliflower or Basmati rice suggested)

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Introduction

Kung Pao Chicken is a vibrant and flavorful stir-fry that combines tender chicken and crisp vegetables with a tangy, spicy sauce. This classic Chinese dish is perfect for a quick weeknight dinner or an impressive meal for guests.

This image shows a close-up of a colorful stir-fry dish with three main layers: the bottom layer is white steamed rice with soft grain texture; the middle layer has large, shiny green and red bell pepper chunks with a slightly cooked look; the top layer is made of glazed, browned chicken pieces mixed with whole peanuts and sprinkled with white sesame seeds and chopped green onions, all sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup low sodium soy sauce
1 tablespoon cornstarch
1 tablespoon sherry (or Shaoxing wine)
1 and 1/2 pounds chicken breasts or thighs, cut into 1-2 inch pieces
1 tablespoon vegetable oil (plus more for searing)
1 tablespoon vegetable oil (for sautéing the veggies)
1 red bell pepper
1 green bell pepper
2 small zucchini
1/2 cup onion, chopped
4 cloves garlic, smashed and minced
1 and 1/2 inches fresh ginger (about 1 tablespoon grated or minced, or 1 tablespoon ginger paste)
2 teaspoons cornstarch
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons low sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon chili crisp (adjust to taste)
1/2 cup chicken broth
1 teaspoon orange zest (from 1 orange)
3 tablespoons fresh orange juice (from 1/2 an orange)
1/2 cup roasted salted peanuts or roasted salted cashews
Chopped green onions (for garnish)
White sesame seeds (for garnish)
Hot rice, for serving

Instructions

Step 1: In a medium bowl, combine 1/4 cup low sodium soy sauce, 1 tablespoon cornstarch, and 1 tablespoon sherry or Shaoxing wine. Whisk to create the marinade.
Step 2: Cut chicken into 1-inch cubes. Add to the marinade, stir to coat, and let sit at room temperature for 15 minutes.
Step 3: Chop the red and green bell peppers into squares. Slice zucchini lengthwise twice, then cut into 2-inch pieces. Chop onion to measure 1/2 cup. Set vegetables aside.
Step 4: Smash and mince garlic cloves. Peel and finely mince or grate ginger. Keep these separate from the other vegetables.
Step 5: Whisk together the sauce ingredients in a small bowl: 2 teaspoons cornstarch, 2 tablespoons balsamic vinegar, 2 tablespoons honey, 2 tablespoons low sodium soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon chili crisp, 1/2 cup chicken broth, 1 teaspoon orange zest, and about 3 tablespoons fresh orange juice. Keep the whisk in the bowl for stirring before use.
Step 6: Heat a large skillet or wok over medium-high heat for 2-3 minutes until very hot. Add 1 tablespoon vegetable oil and swirl to coat.
Step 7: Add chicken pieces in batches with space between them. Cook without stirring for 2-3 minutes until browned on one side, then flip and brown the other side for about 1 minute. Lower heat to medium if chicken pieces are large, and cook through until no longer pink (internal temp 160°F). Remove chicken to a plate. Repeat with remaining chicken.
Step 8: Add 2 tablespoons vegetable oil to the same skillet and heat to medium-high. Add bell peppers, zucchini, and onion. Sauté for about 2 minutes until crisp-tender.
Step 9: Stir in garlic and ginger. Cook another 1-3 minutes depending on desired vegetable tenderness. Vegetables should be crisp-tender to maintain traditional texture.
Step 10: Return chicken and any juices to the skillet. Pour in the prepared orange chili sauce, scraping up any browned bits from the pan. Stir in peanuts or cashews. Toss well to coat in sauce. Remove from heat.
Step 11: Garnish with chopped green onions and toasted sesame seeds. Serve with extra chili crisp at the table for added heat.
Step 12: Serve the Kung Pao Chicken over hot rice, such as jasmine, brown, cauliflower, or basmati rice for a complete meal.

Tips & Variations

Use chicken thighs if you prefer juicier meat over breasts.
Adjust chili crisp to your preferred spice level; start with less and add more as needed.
For a vegetarian version, substitute tofu and vegetable broth instead of chicken.
Adding chopped dried red chilies can enhance heat and traditional flavor.
Make the sauce ahead and keep it refrigerated for quick weeknight cooking.

Storage

Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking vegetables during reheating to keep their texture crisp.

How to Serve

This image shows a close-up of a cooked dish in a black cast-iron pan placed on a white marbled surface. The dish has several layers: at the base, there are browned, bite-sized pieces of chicken with a crispy texture, mixed with chunks of bright red bell peppers and glossy green zucchini pieces. There are also visible pieces of cooked green bell peppers and sliced green onions scattered throughout. Small whole peanuts are mixed in, adding a crunchy texture. To the side of the pan, there are fresh orange slices with a vibrant orange color. The colors in the dish are warm and vivid, with a shiny glaze coating the ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for Kung Pao Chicken?

It’s best to use fresh or thoroughly thawed chicken for even cooking and best texture. If using frozen, fully thaw and pat dry before marinating.

What can I substitute for Shaoxing wine if I don’t have it?

Dry sherry is a good substitute, or you can omit the wine and add a splash of chicken broth with a pinch of sugar to mimic the flavor.